Spoon the macaroni cheese over the meat layer, then sprinkle over the reserved cheese.īake in centre of the oven for 30-40 mins or until cheese is bubbling. Remove pan from the heat when the cheese has melted and stir in macaroni.
Stir in most of the cheese and the mustard, and season. Bring the sauce to the boil, then simmer it for a few mins. To make the cheese sauce, melt the butter, stir in the flour and beat well. Season and pour the mixture into an ovenproof dish.Ĭook the macaroni in boiling water for 10-12 mins or until just tender, then drain well. Add the canned tomatoes and 150ml (¼ pint) water, bring to the boil and add the stock cube. Add the mince and mushrooms and cook until the meat has browned, stirring well. Cook over a med heat for 5-7 mins, stirring occasionally, until they start to soften but not colour. To make the meat layer, heat the oil in a large pan, add the onion and carrot. Child development stages: Ages 0-16 years.
Sprinkle with Mozzarella cheese and toasted panko bread crumbs. Divide the remaining cheese sauce on top. Divide: Transfer in 2 ramekins or a any oven safe dish about 3-Inch deep that will hold the amount of this Mac and cheese.Cook gently, stirring often, until the cheese has melted, then remove from the heat. Stir in the mustard, cinnamon and 1 cup of the cheese. Gradually add the milk, whisking constantly until the sauce boils and thickens. Mix: Pour 3/4 of the cheese sauce to the pasta and mix until pasta if fully coated. of the butter in a pan and stir in the flour.Add the grate cheese and mix until the cheese is fully melted. Add salt, peppers, garlic powder then stir. Pour the milk and whisk continuously until the consistency becomes thick. Add the flour and mix continuously until a light paste form. Make the Roux: In a pan, add the butter and wait for it to get fully melted.Toast for about 2 minutes it until slightly brown. Add the Panko bread crumbs, salt, peppers and Italian seasoning. Make the Panko Bread Crumbs Toppings: in a heated pan, spray or grease the pan with flavorless oil.The one I used took 13 minutes to get to aldente stage, firm pasta and not soggy and mushy. Cook the Pasta as per package instruction.50 grams about 1/3 cup Cheddar Cheese (grated).To be safe, always read packaging for the limitations of the ramekin in terms of heat, how high you can use it in the oven.Do NOT use ramekin in direct heat, liken on top of burner Or stove top.Do NOT run a cold water to a heated ramekin as the sudden change of temperature could cause the ramekin to crack.You can also put it in the an unheated and allow the oven and the ramekin to heat simultaneously. You can either take it out from the freezer and move to the refrigerator to being the temperature down or leave in counter top for at least 30 minutes. Although ramekin is freezer safe, when using it to freeze single serving dishes, Do NOT take the ramekins out of the freezer and place it directly into a heated oven.Bake for 10 minutes just to melt the cheese.